Soft, warm cinnamon, perfect for sweet and savory dishes. Unlike the more common Cassia aromaticum, canela is often referred to as "true cinnamon." Its bark is softer and the flavor is less astringent than common commercial cinnamon.
Sticks may be steeped in liquids, such as hot chocolate, milk, or coffee to infuse flavor. You can also grate with a microplane grater or just add some to a blender when making a sauce. It works great with clove and garlic for an exotic twist on chili and stews, and can be roasted on a hot dry comal to bring out a warm, nutty flavor in your dish.